Spiced Crunchy Balsamic Pickled Beets

Name: Spiced Crunchy Balsamic Pickled Beets
Prep time: 45 min
Cook time: 30 min
Total time: 1 d 1 h 15 min
Yield: 14 servings
Ingredients: 300 g Raw beetroot; 2 ½ tsp caraway seeds; 1 tsp whole black peppercorns; 120 mL balsamic vinegar; 240 mL red wine vinegar; 50 g packed brown sugar; 120 mL water; ¾ tsp sea salt; 3 - 4 dried chilli

User Reviews

5.0

12 reviews

Excellent

Prep Time
45 mins
Cook Time
45 mins
Additional Time
1 d
Total Time
1 d 1 hr 15 mins
Servings
14 servings
Calories
37 kcal
Course
Appetizer, Condiments, Snacks
Cuisine
North American, American

Spiced Crunchy Balsamic Pickled Beets

Ursula Nguyen

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This makes 1 bottle of crunchy balsamic pickled beets. The caraway seeds add an almost minty freshness while the chili adds a subtle chili flavor without the heat. The addition of the reduced balsamic syrup is the secret to the deep syrupy flavor that's perfect for beetroots.EASY - An easy recipe that packs a huge flavor punch. Since this is a refrigerator pickle recipe, there is no canning involved. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions.

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Ingredients

Servings

300 g Raw beetroot peeled and sliced very thin and halved OR julienned. The smaller the pieces, the faster they will pickle.
2 ½ tsp caraway seeds
1 tsp whole black peppercorns
120 mL balsamic vinegar ½ cup
240 mL red wine vinegar 1 cup
50 g packed brown sugar ¼ cup
120 mL water ½ cup
¾ tsp sea salt adjust to your taste
3 - 4 dried chilli for a spicy kick. Adjust to your preference.

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Instructions

First prepare the beetroot. If you prefer having pickled beetroot slices, make sure the beetroot is thinly sliced. Or alternatively you can julienne the beetroot. Place all the beetroot in the washed and dried glass bottle and add the caraway seeds and black pepper. Keep it covered until the vinegar solution is ready.
In a saucepan add the water, red wine vinegar and balsamic vinegar, sugar, salt and dried chilli (cut in half or smaller pieces).
Stir while heating to dissolve the sugar. Bring the mixture to a simmer.
When the liquid starts to simmer, pour the liquid (carefully) into the bottle with the beet. The liquid should fill the bottle leaving about ¼ of an inch at the top. You can add more beets if it doesn't fill up, but make sure the beets are completely submerged in the vinegar mixture.
While it is hot, carefully screw the top back on and let it cool to room temperature.
Leave the bottle in the refrigerator for at least 2 days and the pickles should be ready. If the beet slices are thick, these will take longer to pickle.
This could be left in the refrigerator for about 2 months.

Nutrition Information

Show Details

Calories 37kcal (2%) Carbohydrates 8g (3%) Protein 1g (2%) Fat 0.1g (0%) Saturated Fat 0.01g (0%) Polyunsaturated Fat 0.03g Monounsaturated Fat 0.04g Sodium 146mg (6%) Potassium 103mg (3%) Fiber 1g (4%) Sugar 6g (12%) Vitamin A 38IU (1%) Vitamin C 1mg (1%) Calcium 14mg (1%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 14servings

Amount Per Serving

Calories 37 kcal

% Daily Value*

Calories	37kcal	2%
Carbohydrates	8g	3%
Protein	1g	2%
Fat	0.1g	0%
Saturated Fat	0.01g	0%
Polyunsaturated Fat	0.03g	0%
Monounsaturated Fat	0.04g	0%
Sodium	146mg	6%
Potassium	103mg	2%
Fiber	1g	4%
Sugar	6g	12%
Vitamin A	38IU	1%
Vitamin C	1mg	1%
Calcium	14mg	1%
Iron	0.4mg	2%